The SPELT BANANA AND CHOCOLATE MUFFINS are delicious little cakes that are very simple and quick to make, ideal to enjoy in the morning for breakfast or as a snack. They contain no eggs in the batter and are therefore suitable for those with intolerances. Thanks to the presence of bananas, which with their slightly sticky texture bind the batter well, making it airy and fragrant, the lack of eggs is hardly noticeable. Spelt flour and brown sugar then give them a truly unique taste and aroma. In short, if you have a sweet tooth and want to enjoy a treat without too much guilt, these muffins are for you.
SEE ALSO:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 279.93 (Kcal)
- Carbohydrates 42.00 (g) of which sugars 19.42 (g)
- Proteins 6.09 (g)
- Fat 10.64 (g) of which saturated 1.66 (g)of which unsaturated 6.65 (g)
- Fibers 2.61 (g)
- Sodium 50.87 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 bananas (ripe)
- 2/3 cup milk
- 4 tbsp sunflower seed oil
- 2 cups spelt flour
- 1/2 cup brown sugar
- 2 1/2 tsp baking powder
- 1 pinch salt
- 1/3 cup dark chocolate chips
- as needed pearl sugar
YOU WILL NEED FOR THE SPELT BANANA AND CHOCOLATE MUFFINS
- 8 Aluminum baking cups
- 2 Bowls
- 1 Whisk
PREPARATION SPELT BANANA AND CHOCOLATE MUFFINS
The preparation of the SPELT BANANA AND CHOCOLATE MUFFINS is very simple and quick.
Place the bananas in a bowl and mash them. Add the oil and the milk and incorporate them.
In a larger bowl place the spelt flour, the sifted baking powder, the brown sugar and a pinch of salt.
Pour the liquid mixture into the bowl with the flour and mix with a wooden spoon, without overworking, just enough to make the batter homogeneous. It will still remain a bit grainy, don’t worry, that’s how it should be.
Finally add the dark chocolate chips and fold them in.
Grease and flour disposable aluminum molds (alternatively you can use the classic paper liners at home; in that case you will get more muffins), fill them 3/4 with the batter and sprinkle the surface with pearl sugar.
Bake the SPELT BANANA AND CHOCOLATE MUFFINS in a preheated conventional oven at 392°F for about 20 minutes. Check the cooking by doing the classic toothpick test.
Once baked, remove them from the oven and let them cool completely before unmolding.
STORAGE
You can store these muffins at room temperature for up to 2 days, especially in summer. Alternatively you can freeze them and, when needed, take them out 1 hour before enjoying them.
